Black-Eyed Pea Casserole
Updated: Jan 29
Yield: ~ 1 hotel pan
Variations: Can use other beans, such as garbanzo beans, white beans, or kidney beans.
12 cups cooked black-eyed peas
1 #10 can diced tomatoes
¾ cup tomato paste
3 large onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
4 large zucchini, chopped
5 cloves of garlic, finely chopped
1 bunch of Italian parsley, chopped
1 bunch of savory, chopped
6 cups corn kernels, fresh or frozen
Savory Oatmeal Topping
3 cups rolled oats
2 cups chopped nuts
2 cups shredded mozzarella
1 ½ cups Italian parsley, chopped
¾ cup olive oil
In a prepared casserole dish, combine the black-eyed peas, tomatoes with the juices, and tomato paste. Stir to mix well. Add onion, bell peppers, zucchini, garlic, parsley, savory and corn. Cover and bake in a 375 degree oven for 25 minutes.
Meanwhile, make the oatmeal topping. In a large bowl, combine oats, nuts, cheese and parsley. Stir in oil, a small amount at a time, mixing until it resembles a coarse crumb.
Remove the casserole dish from the oven, and spread the oatmeal topping evenly over the casserole. Bake for another 25 minutes, or until the top is golden brown.